This cake, jewelled with blueberries is equally at home as a dessert or teatime treat, the crunchy crumble top and creamy yoghurt and lemon sauce work together perfectly and is lower in fat than many alternatives.

  • Preheat oven 200c/180c fan/gas mark 4. Grease and line a 20cm loose bottomed round cake tin.
  • First make the crumble topping by placing the flour into a large bowl, rub in the butter until it resembles coarse breadcrumbs, stir in the sugar and cinnamon, put to one side.
  • Make the cake by first washing and drying the blueberries, sprinkle with a dusting of flour to stop them sinking.
  • Cream the butter and sugar until light and fluffy, beat the eggs together and add a little at a time continuing to beat, fold in the yoghurt, lemon zest, vanilla essence, apple cubes, 3⁄4 of the blueberries, flour and baking powder.
  • Spoon the mixture into the prepared tin and smooth the top. Sprinkle over the crumble topping and sprinkle over the remaining blueberries, pushing down a little.
  • Bake for 1 - 11⁄4hrs until golden and a skewer inserted into the middle comes out clean.
  • Leave to cool a little in the tin then remove to a wire rack and cool completely.
  • Mix together the yoghurt, lemon zest and blueberries and serve with generous slices of the cake.

Crumble cake

  • 100g plain flour
  • 50g butter, cubed
  • 50g light brown muscovado sugar
  • 1/2 tsp ground cinnamon
  • 250g BerryWorld blueberries
  • 150g butter, softened
  • 150g caster sugar
  • 3 free range eggs
  • 4 tbsps natural yoghurt
  • zest of 1⁄2 lemon
  • 1 tsp vanilla essence
  • 1 Pink Lady apple, cored and cut into small cubes
  • 250g self raising flour
  • 1 tsp baking powder

Yoghurt topping

  • 400g Low fat Greek style natural yoghurt
  • 100g BerryWorld Blueberries
  • zest of 1⁄2 Lemon


per 100g Per Serving
Energy (kcal) 559
Sugar (g) 37
Fat (g) 24.1
Saturated Fat (g) 40
Salt (g) 0.4